Melbourne’s Finest: Gluten-Free Lemon Myrtle & Raspberry Delight
Discover an exquisite gluten-free Australian dessert featuring lemon myrtle panna cotta, raspberry coulis, and almond tuiles. Experience the fusion of unique flavors and textures in this advanced-level gourmet recipe that will delight your senses.
Allergens
Eggs, Dairy, Nuts
Ingredients
- 1. Fresh Lemon Myrtle Leaves (20 grams) 2. Almonds (60 grams) 3. Granulated Sugar (80 grams) 4. Full Fat Cream (500 milliliters) 5. Whole Milk (200 milliliters) 6. Fresh Raspberries (150 grams) 7. Gluten
- Free Cornstarch (10 grams) 8. Gelatin Sheets (4 sheets) 9. Unsalted Butter (20 grams) 10. Egg Yolks (4 pieces) 11. Vanilla Extract (1 teaspoon) 12. Sea Salt (a pinch)
Instructions
- In a saucepan, combine fresh lemon myrtle leaves, granulated sugar, and 100 milliliters of water. Bring to a simmer and steep for 10 minutes.
- In another saucepan, combine almonds and butter over medium heat until the nuts are toasted and the butter has melted. Blend into a fine powder with a food processor.
- Prepare panna cotta by blooming gelatin sheets in cold water. In a separate saucepan, warm cream and milk. Remove from heat and whisk in lemon myrtle tea leaves (straine
- , vanilla extract, and a pinch of sea salt. Soak egg yolks in the infused cream.
- In a third saucepan, combine raspberries and cornstarch to form the coulis. Cook until thickened, then strain through a fine mesh sieve into a bowl.
- Mix almond powder with granulated sugar and bake in a preheated oven at 325°F (160°C) for 10 minutes or until golden brown to make tuiles.
- Assemble the dessert by pouring lemon myrtle infused cream into ramekins, followed by tuiles and coulis. Refrigerate for at least 4 hours.
Chef’s Insight
To create a smooth texture, always strain the lemon myrtle tea before adding it to the panna cotta mixture.
Notes
To elevate the dessert, consider using organic and locally sourced ingredients whenever possible.